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A little over a year ago I made the asparagus and gruyere tart for the first time and I was immediately hooked not only to that particular tart but the whole style of tarts. These simple premade pastry tarts are so easy to make and they always taste great! You pretty much just roll out some puff pastry or oil up a few sheets of phyllo dough and then top it off rather like a pizza with sauces, cheeses and vegetables. Despite the fact that the topping options are near endless I have been enjoying highlighting a single in season vegetable like asparagus, tomatoes or zucchini. One of my favorites so far has been a zucchini and feta ricotta tart so when I came across a zucchini and sun dried tomato pesto parmesan tart on Cook Sister it made it to my meal plan as soon as the local zucchini was in!

In my opinion, you really can't go wrong with a flavour packed sun dried tomato pesto so I already knew that this tart was going to be a winner. Knowing that the sun dried tomato pesto was going to be key to this dish I set about making my own and homemade pesto is actually rather easy. Although you could mash everything up in a mortar and pestle as is traditional, it is much easier to just throw the ingredients into a food processor and puree them. One of the things that I like so much about making you own pesto is that you can experiment and change up the flavours each time by using different nuts, cheeses or even adding new things like say a splash of balsamic vinegar. With tomato season just around the corner you could even make you own oven dried tomatoes for use in this pesto.

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comments:

ive been following ur blog for awhile & have saved alot of recipes, but this one deserves a comment for sure!! I love how everything you make can be switched up with whatever is in season.. I cant wait to make these, & with football season coming i will need alot of these tasty treats. thank you for your blog it inspires me even more than i already am :)

Anonymous: I sliced the zucchini in a mandolin and they cooked to tender in the time it took the pastry to turn golden brown in the oven. You can just replace the sun dried tomatoes in this recipe with oven dried tomatoes.

Anonymous: You could certainly use fresh tomatoes to make a pesto but I think that such a pesto might be a bit juicy for use in a tart like this and the flavour would not be as intense.

Definitely going to play with this. Adore sun-dried pesto and the zucchini keeps coming and coming .. and have puff pastry in the freezer... you can see where I am going with this. Thinking of the cheese.

I made the asparagus and gruyere tart and it was an absolute crowd pleaser. I will be sure to try this as I currently am overflowing with zucchini from the CSA. I'm trying to think of a way to make this work sweet too - perhaps with nectarines, white chocolate and honey.

Hi, Kevin... Yesterday evening, after my first taste of this year's Ontario peaches, I started nosing around online for recipes. I decided to post a hallelujah to peaches on my own blog, and included the first recipe I found that made me drool ... It was your peach bread! NUM.

Your entire blog makes me drool! Your recipes are so alluring, and I, too, have a closet-sized kitchen -- in fact, it's so small that only one person can be in there, comfortably, at a time.

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.